Divide the pie crust dough into 8 equal balls. On a dusted surface, roll out balls into 6" circles.

Top each circle with 3-4 heaping tablespoons of the BBQ mixture.

Lightly brush one edge with the egg wash. Fold the other edge over the meat mix and to the washed edge. Press the two edges together and crimp with a fork to seal in the meat mixture. Cut two shallow slits on the top. Repeat with the remaining dough balls.

Place in the fridge for 20 minutes.

Preheat a charcoal grill set up for an indirect cook at 425f. Place pizza stone in.

Brush the hand pies with any remaining egg wash and place on the pizza stone.

Bake on the grill until the crusts are crispy and golden, about 25-30 minutes.

Savory Pies starts off by arming you with 5 basic pastry recipes that are utilized throughout the book or with your own creation.

I've never made a pastry crust in my life, Alexis has always handled that for us. But I followed the book and was successful on the first try. It was easy as... (not going to say "pie")

The book is organized into appetizer pies, main course meat pies, main course vegetarian pies, and ends with 15 hand pies like the ones I did here. Some of the many recipes that I want to try include:

Cotija Cheese Bocaditos with Charred Chiles

Bite Sized Beef Wellingtons

Shrimp and Grits Pot Pies

Corn Pudding Pie with Chiles and Chicken

Tilly's Pastelles

Savory Pies is stuffed with plenty of full color photos of the recipes.

The recipes travel the country, the world and even time.

It is not just recipes. Greg has a unique way of educating you without realizing you are being taught.

Wine parings are provided throughout the book by SippitySup's wine expert, Grant Henry.

The book is good for people who like to follow recipes but then it is also good as an idea book. Several times, I found myself thinking, "I wouldn't have even thought of that, great idea, I have to try something like that!"

Bottom line: My money was well spent.

GIVEAWAY

So I have the extra copy to give away to one lucky reader. The giveaway runs between now and Thursday, January 24th, 2012 (EST). Just leave a comment below and tell me your favorite pie (it can be savory or dessert pies). If you use the anonymous option to comment, be sure to leave a way that I can contact you (email, forum screen name, etc).

Giveaway Now Closed The winner was #12, Zan C of Texas!

I think Zan is the first two time giveaway winner on my blog but I could be mistaken. Zan, I will email you to verify your address hasn't changed.

Do I have to choose just one? My favorite would have to be Lemon Meringue... Or maybe Boston Cream... No, no, no... Key Lime. That's it. I am sure. Unless you consider Peanut Butter Pie, or Cherry-Blueberry Pie.

Your empanadas look great Chris. I enjoy Greg's blog very much and you are right about his doing a great job of teaching. Count me in on the give-away. I haven't had a good empanada since we left Texas years ago.

I saw your snow pictures on FB. Sounds like Trevor and his friends really enjoyed it.Sam

Snow is snow, but I'm still laughing. I think here in Colorado we would refer to that as a "flurry". These meat pies look impressive Chris. I love all the combinations. Being pastryphobic I'd love to try these with a purchased pie crust. (Yes, I just typed that out loud)And congrats to Greg on his book. I'd love to win a copy. And too funny, how did they choose Jan. 24????

You KNOW that book has MY name written all over it!! My favorite pie? ANY! Duh...I owe my thighs to pie! When cut I bleed chocolate cream! And, if that's not enough reason for you to wrap up that book right now and send it my way, I will confess, in this open forum, to having a penchant for savory pies...that's right a penchant...I've made them, eaten them and even dreamed of them! If I had a pie flag I'd proudly wave it! Pie for President!

Chicken pot or your pork pie. I just got an empanada cooker/maker and this book would really help me to learn to make them! I am going to try this pork pie recipe. I love pork, BBQ and chilies so ...perfection

Favorite savory pie is the Cornish pastie. Outside the occasional stuffed pistolette, I had never had a savory pie until I had a Cornish pastie on my trip to England this past summer. Delicious. Savory Pies is just the book I need to duplicate this flavor-filled pie for my family. (Sweet pie? Pecan!)Lsubritt@yahoo.com

MY favorite is probably chicken pot pie, heavy on the crisp green peas, carrots and onions! My college-age son's fave is toasted pecan pie. We made a lot of food for Hurricane Sandy Victims and shared with them at Queens, NY (near Kennedy Airport) American Legion hall. We gave out hugs, care, concern with our food gladly. Thanks to all who came out of NY's wet darkness to help one another in the time since Sandy hit ground. God Bless all who care and help and read and cook! Margaret near JFK Airport NYjohnmarg91@earthlink.net I want to make unique pies in 2013 and share them!

My brother in law makes these awesome little ground-pork pies at Christmas every year. I always look forward to those. Of course, I rarely refuse a good apple pie. Or pumpkin. Or sweet potato. I like pie.

My favorite are definitely savory pies over desserts any day - pork, chicken, beef, or veggie - they are all scrumptious. Yours look so delicious! This cookbook is one I'm definitely adding to my collection.

I am a huge empanada fan!Those look amazing, Chris! The book sounds like a great addition to my cookbook collection :)I love savory pies, and my favorite pie is "Pastel de Carne" a Colombian mini beef pie.

And that's how you stay warm during the snow (whether it's a storm according to Northeast standards or not!). Those peppers are a good kick in the pie. Hmmm, a savory pot pie hits the spot. We made a Chicken, Grape and Tarragon pie that rocked!

My favorite pie is a Brownie Pie, which was first published in a Wesson Oil cookbook back in 1952. My dad ordered one when Wesson first introduced their vegetable oil, and I think he paid 50 cents plus a couple of labels for the cookbook, and it has been my go-to cookbook for many different desserts, both pies and cakes. Of course, I have started using canola oil for those creations, but my daughter always requests my brownie pie for special occasions, and it is very easy to make! Now, if I could get my hands on that savory pie cookbook, it's no telling where I would go with it!!! :-)